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Chicken Marsala for Two

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Total Time 35 minutes
Servings: 2
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts about 12 oz total, halved lengthwise
  • 2 tbsp flour
  • 2 tbsp butter divided
  • 1 tbsp olive oil
  • 8 oz mushrooms sliced
  • 1 clove garlic minced
  • 1/2 cup chicken broth
  • 1/4 cup non-alcoholic wine
  • 1 tbsp fresh parsley chopped
  • Salt and pepper to taste

Method
 

  1. Season the halved chicken breasts with salt and pepper, then dredge lightly in flour, shaking off the excess.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  3. Sear the chicken for 3 to 4 minutes per side until golden and cooked through, then remove and set aside.
  4. Add the sliced mushrooms to the same skillet and cook for 5 to 6 minutes until browned and tender.
  5. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Pour in the chicken broth and marsala, scraping up any browned bits from the pan.
  7. Simmer for 5 minutes until the sauce reduces and thickens slightly.
  8. Stir in the remaining butter until the sauce turns glossy.
  9. Return the chicken to the skillet, spooning the mushroom sauce over the top.
  10. Sprinkle with fresh parsley and serve immediately.

Notes

A small bottle of marsala wine or a non-alcoholic cooking substitute lasts through many dinners, so the real cost driver here is just the chicken and mushrooms.